Healthy Scallop Recipes

Whole-wheat couscous soaks up this savory saffron-infused broth.

This rich pasta dish is full of sweet seared scallops and plump peas. Low-fat milk and flour thicken the sauce, giving it creamy texture without the extra calories and fat found in traditional cream sauces. Serve with a small Caesar salad on the side.

A nice option for a light lunch, these seared scallops are served with a fresh tomato, cucumber, and corn salad, and drizzled with a tasty basil vinaigrette.

This Italian-inspired dish is full of flavor. Use whole grain or multigrain fettuccine to make it a healthier option.

This 20-minute recipe comes together quickly with the help of frozen vegetables and store-bought salsa.

This take on the classic bacon-wrapped appetizer uses prosciutto instead to wrap meaty scallops. High-quality Italian prosciutto, found at well-stocked supermarkets or Italian specialty stores, has an incomparable melt-in-your-mouth texture. It's more expensive, but you only need a little for this recipe. Make it a meal: Serve with an unoaked chardonnay and our recipe for Wild Rice Salad or whole-wheat orzo tossed with Parmesan cheese.

Fire up the grill and make these delicious citrusy seafood skewers.

People along the Yangtze River enjoy dumplings with a variety of fillings, from seafood to red meat, eggs to vegetables. In Wuhan, dumplings may be served at any meal. Crisp, pan-fried dumplings don't have to be loaded with fat. Cooking them in a mix of water and oil makes them crisp on the bottom, tender and juicy inside.

Learn how to grill scallops with this tasty, quick recipe. You can use a gas or charcoal grill to make these grilled scallops. Serve with pasta, risotto or over a salad for a healthy meal.

This scallop-studded quinoa salad gets an exciting texture from crunchy snow peas, red bell pepper and scallions. Feel free to substitute shrimp or thin slices of chicken for the scallops.

If you have large sea scallops, cut them in half horizontally before adding to the soup.

As long as you've got frozen scallops in your freezer, this main dish recipe can be on the table in just 35 minutes, using other common ingredients you'd normally have on hand.

Herb-crusted scallops served with crispy baked leeks make an easy yet impressive dish to serve to friends. You may have seen “frizzled” or fried leeks on a restaurant menu before, but you might not guess how easy they are to make at home. Here we toss thinly sliced leeks with paprika- and garlic-seasoned flour and bake them until crispy. While the leeks bake you have time to sear the scallops. Serve with: Mashed potatoes and kale sautéed with garlic.

These crispy scallops are an addictive treat. Make it a Meal: Serve with Asian Brown Rice and steamed broccolini.

Superfine angel hair and delicate scallops are coated with a light lemon, white wine and caper sauce.

The naturally sweet taste of scallops partners beautifully with summer corn at its peak in this corn and scallop pasta recipe. To get the most corn flavor into the creamy pasta sauce for this summer pasta recipe, we use the dull side of a knife to remove the extra bit of the corn kernels and the sweet corn “milk” from the ear after cutting off the fresh kernels. Try this technique anytime you are adding fresh corn to sauces or soups.

Our rich stew is made with green beans. The saffron contributes a pungent flavor and intense yellow color.

Crab and scallops combine with creamy avocados and a spiky orange dressing for a salad that's light, summery and very fast. The recipe can be easily doubled or tripled.

San Francisco's Italian immigrants developed this stew to use the abundant local seafood. We've opted for farm-raised tilapia and scallops, but feel free to experiment with whatever is fresh.

This simple scallop risotto makes for an impressive main dish. Stirring the risotto often results in a creamy, rich end product.

Use a mixture of bell peppers for a colorful (and vitamin C-packed) scallop stir-fry. Pat the scallops dry with a paper towel--if they are wet they will spatter when added to the wok and make the stir-fry too wet. This stir-fry is excellent served over linguine or fettuccine.

Pan-frying Brussels sprouts brings out their nuttiness, a flavor that pairs well with the rich bacon and creamy sauce here.

Cioppino is a fish stew traditionally made by Italian fishermen who settled in the North Beach/Fisherman's Wharf section of San Francisco. It was originally made on fishing boats with whatever fish were at hand. This cioppino comes to us from California chef and cooking teacher John Ash, who has been an advocate for sustainable-food issues for years and has served on the board of advisors of Seafood Watch--the advocacy arm of the Monterey Bay Aquarium. Ash chose a variety of shellfish for this recipe, all of which are Seafood Watch Best Choices or Good Alternatives.

Perfect for a cookout or picnic, these Southwestern-inspired kebabs are a fun, healthy, and flavorful way to grill seafood and vegetables.